Does Tarragon Taste Like Licorice? Flavor Science Explained

Yes, tarragon does have a distinct licorice-like flavor due to the compound estragole (methyl chavicol), which is also found in anise, fennel, and actual licorice root. However, its taste profile is more complex—featuring subtle peppery, grassy, and slightly sweet herbal notes alongside the dominant anise-like character. This explains why some people love it in French cuisine while others find it overpowering.

Tarragon's distinctive flavor makes it one of the most polarizing herbs in the culinary world. Understanding why does tarragon taste like licorice requires examining its chemical composition and how our taste receptors interpret these compounds. The primary compound responsible for this characteristic flavor is estragole, which typically comprises 60-80% of tarragon's essential oil content.

The Science Behind Tarragon's Flavor Profile

Estragole interacts with specific olfactory receptors that also respond to anethole—the compound that gives star anise and licorice their signature taste. This shared chemical pathway explains the flavor similarity, though tarragon contains additional compounds that create its unique profile:

• Eucalyptol - contributes a subtle medicinal, almost eucalyptus-like note
• Pinene - adds a faint piney, resinous quality
• Limonene - provides a citrus undertone
• Camphor - in trace amounts, adds complexity without being overpowering

These secondary compounds differentiate tarragon from pure licorice, creating what professional chefs describe as a "more sophisticated, layered anise flavor." The intensity varies significantly between French tarragon ( Artemisia dracunculus var. sativa), which has the strongest licorice notes, and the milder Russian tarragon ( Artemisia dracunculoides).

Comparing Licorice-Like Flavors in Culinary Herbs

Ingredient	Primary Compound	Licorice Intensity (1-10)	Additional Flavor Notes
French Tarragon	Estragole (60-80%)	7	Peppery, grassy, subtle sweetness
Anise Seed	Anethole (80-90%)	9	Sharper, more intense, slightly bitter
Fennel Seed	Anethole (50-70%)	6	Milder, sweeter, with citrus notes
Licorice Root	Glycyrrhizin	10	Intensely sweet, medicinal
Star Anise	Anethole (80-90%)	8	Warmer, more complex spice notes

Why People React Differently to Tarragon

Genetic factors significantly influence how individuals perceive tarragon's flavor. Approximately 25% of the population has a genetic variation that makes estragole taste overwhelmingly strong and medicinal—similar to how some people find cilantro soapy. This explains why does tarragon taste like licorice to everyone isn't a simple yes or no question.

Culinary context also matters greatly. When properly balanced in dishes like Béarnaise sauce or chicken tarragon, the licorice note becomes a supporting player rather than the star. The herb's flavor mellows when cooked and integrates beautifully with acidic ingredients like vinegar and lemon.

Using Tarragon Effectively in Cooking

Understanding how to use tarragon if you dislike licorice can transform your cooking experience. Consider these professional techniques:

• Pair with acid - Lemon juice or vinegar reduces the perceived intensity of the licorice note by about 30%
• Use young leaves - Early-season tarragon has a more delicate flavor profile
• Combine with complementary herbs - Mixing with parsley, chives, or basil creates balance
• Add late in cooking - Heat diminishes the volatile compounds responsible for the strongest flavors
• Dry sparingly - Dried tarragon loses much of its distinctive character and becomes more generic

When Tarragon Shines: Signature Dishes

Certain preparations showcase tarragon's unique qualities without letting the licorice note dominate:

• Béarnaise sauce - The vinegar reduction balances the tarragon perfectly
• Chicken with tarragon cream - Dairy tempers the herbal intensity
• Tarragon vinegar - Creates a subtle infusion rather than overwhelming flavor
• Fish court-bouillon - The herb complements seafood beautifully
• Vegetable tarts - Particularly with asparagus or artichokes

Substitutes When Tarragon Isn't Available

If you're wondering what herb tastes similar to tarragon but milder, consider these alternatives:

• Chervil - Often called "gourmet parsley" with a faint anise note
• Dill - Shares some grassy notes though lacks the licorice element
• Fennel fronds - Closest match for the anise flavor profile
• Basil - For sweet dishes, provides a different but complementary herbal note

Understanding Tarragon Varieties

Not all tarragon is created equal when it comes to the licorice flavor:

• French tarragon - The culinary standard with the most pronounced licorice notes
• Russian tarragon - Milder, grassier flavor with significantly less estragole
• Spanish tarragon - Stronger, more pungent than French variety
• Mexican tarragon - Closer to marigold in flavor with citrus notes

Gardeners should note that French tarragon rarely produces viable seeds and is best propagated through cuttings—this ensures you're getting the variety with the characteristic flavor profile rather than the less flavorful Russian type that often results from seed.

Why does tarragon taste like licorice to some people but not others?

Genetic variations affect how people perceive estragole, tarragon's primary flavor compound. About 25% of the population has heightened sensitivity to this compound, making the licorice flavor seem overpowering, while others experience it as a subtle background note.

Is tarragon the same as licorice root?

No, tarragon and licorice root are completely different plants. Tarragon (Artemisia dracunculus) is an herb in the sunflower family, while licorice root (Glycyrrhiza glabra) comes from a legume. They share the compound estragole which creates similar flavor notes, but licorice root contains glycyrrhizin which makes it intensely sweet.

How can I reduce the licorice flavor of tarragon in cooking?

Pair tarragon with acidic ingredients like lemon juice or vinegar, which can reduce the perceived licorice intensity by up to 30%. Adding it later in the cooking process, combining with complementary herbs like parsley, or using younger leaves also creates a more balanced flavor profile.

What's the difference between French and Russian tarragon?

French tarragon has a much stronger licorice flavor (60-80% estragole) and is the preferred culinary variety. Russian tarragon has a milder, grassier taste with significantly less estragole. French tarragon is typically propagated through cuttings while Russian grows from seed but has less distinctive flavor.

Can I substitute anise or fennel for tarragon?

Yes, but with adjustments. Use about half the amount of anise seed or fennel compared to tarragon, as they have more intense licorice flavors. Fennel fronds make the closest fresh herb substitute. Remember that anise and fennel lack tarragon's subtle peppery and grassy notes, so you might want to add a small amount of parsley or chervil for complexity.